Either shakshuka or addas with fresh flat bread. I'm going to miss the Saudi worker's cafe oposite where I live . You get a proper nosebag for about a pound. Shakshuka is basically a partially-destroyed ommelette with tomatos and onions and it's dead tasty.

But let's get REAL about this. Blighty, for me, means BUBBLE AND SQUEAK. Now I've never been able to cook this to my satisfaction i.e. chunky and slightly blackened on the outside. Don't need nothing else with it 'cept eggs and brown sauce.

FreeWheeling wrote:Sausages in crusty rolls and english mustard again, got to cut down on these

Polaroid wrote:You're right FW, got to think healthy nowadays. May I suggest swapping the English for Wholegrain?

Looks like I wont have a choice, the office canteen is turning to a deli style on, hot food is off the menu shortly .Bang goes my full fat man fry up on a Friday morning too, I may have to resort to working from RMA Sandhurst on fridays, they do a cracking breakfast

vietnammer wrote:But let's get REAL about this. Blighty, for me, means BUBBLE AND SQUEAK. Now I've never been able to cook this to my satisfaction i.e. chunky and slightly blackened on the outside. Don't need nothing else with it 'cept eggs and brown sauce.

Been working on this for a year or two.(I like the spuds creamed, but whatever,def plenty of already fried onion ).And finely shred the cabbage.

Anyhow 1) Fry plenty of bacon, cut into pieces,remove from pan save fat. 2) Stick all the bubble in a pan 'till brown on one side. 3) Flip over, divide in half, cover one half in bacon and grated cheese. 4)Tip other side over to make a sandwich,seal edges , cook well...Nice.

I've been trying to do it since I watched Michel Roux Sr do it on Saturday kitchen, basically cooks it like it's scrambled egg by folding the mixture over itself, but near the end rolling it over in the pan with a fork and then rolling it on the plate in a fully formed omelette shape.

He did the whole thing in about 2 minutes. It's taken me about 10 attempts to get close.